Aug 02 2015
A favorite meal here in Midwest Ohio ham hocks, fresh garden
picked green beans and new potatoes. We always had a garden when I was growing
up so remember Mom fixing this a lot. She usually used left over ham and ham
bones and any white potato would do. She
canned green beans so we had this in the winter too.
Mine over the years has evolved into using a smoked ham hock
from my butcher, local grown green beans and new potatoes. For this year I had
found some nice little new white potatoes at the Farmer’s market yesterday.
This is pretty simple to cook and I did mine outside on my
gas burner. Cover the ham hock with water and add an onion, salt and fresh
ground pepper. Bring to a boil and then simmer for 2- 2 1/2 hours. In the
meantime wash and clean the potatoes and green beans. Some of the larger
potatoes I cut in half.
When the meat is done and cooled remove from the bones and
cut to desired size pieces. This hock was nice and meaty and had very little
fat.
Add the meat, green beans and potatoes back to the pot; I
chopped and added the onion too. Bring all to a boil and then lower the heat
and simmer 30 to 45 minutes. You can check for seasoning here and add water if
needed. I added a pint of water to mine.
I am not sure why I never thought of doing this before but
this time I added some corn on the cob the last 5 to 10 minutes; why not have
two of my summer favorites! One tends to get in a rut with some dishes and do
it the same old way because that’s the way it’s done! I had baked a take-home-and-bake baguette on
the Weber Spirit for some bread and butter.
Did that ever taste
good, the potatoes were some of the best tasting I have had lately. The sweet
corn was good too and took on some nice ham flavor.
Ham Hock, Potatoes, Green Beans and onion
Hock and onion made some great broth
Ham and onions for back in the pot
All in but the corn
Breads done
Corn added in
My supper
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